Panko-Encrusted Chicken Sandwich

Clinton Kelly's Fried Chicken Reuben

  • 5 Chicken Breasts (boneless, skinless; about 6 ounces each)
  • 2 cups All-Purpose Flour (for dredging)
  • 1-2 teaspoons Cayenne Pepper
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 3 Eggs (whisked)
  • 3 cups Panko Bread Crumbs
  • 10 slices Rye Bread
  • 2 cups Monterey Jack Cheese (grated)
  • Vegetable Oil Vegetable Oil Spicy Honey Mustard (to serve) Vegetable Oil
  • Kosher salt and freshly ground black pepper


  • 1/2 head Green Cabbage (sliced thinly)
  • 1/2 head Purple Cabbage (sliced thinly)
  • 1 large Carrot (finely shredded)
  • 3/4 cup Mayonnaise
  • 3 tablespoons Apple-Cider Vinegar
  • 2 teaspoons Celery Seed
  • 2 tablespoons Sugar
  • Kosher salt and freshly ground black pepper
step-by-step directions
step-by-step directions
  • Preheat the oven to broil.
  • Cut each chicken breast in half and pound thin, about 1/4-inch to 1/2-inch thick.
  • Place the flour, eggs and panko in separate dishes large enough for dredging. Season each with salt and pepper.  Add the cayenne pepper, onion and garlic powder to the flour, and whisk to combine. Dredge the chicken first in the flour, shaking off the excess, dip in the eggs, and dredge in the panko.
  • Place a large non-stick sauté pan over medium-high heat, add 1/4 cup of vegetable oil. Cook the chicken, working in batches, until golden brown, about 3-4 minutes per side.  Remove to a resting rack set inside a sheet tray and season with salt.
  • Place the slices of bread on a sheet tray and top with the Monterey jack cheese. Place in the oven, broil until the cheese is melted, about 4-5 minutes.
  • Assemble sandwiches by placing a piece of chicken on top of a cheesy slice of bread, add a piece of chicken, smear the chicken with honey mustard, top with some creamy slaw. Close the sandwich with another piece of cheesy bread.
  • For the Coleslaw: In a large mixing bowl, whisk the mayonnaise, vinegar, celery seed and sugar. Add the two cabbages and carrots and toss to combine. Season with salt and pepper.
  • Helpful Tips:
    1. Pound the cutlets evenly for the perfect piece of fried chicken.
    2. A Reuben typically calls for sauerkraut, but in this recipe, crisp coleslaw takes its place for a unique twist. 
Similar categories: Dinner Courses & Meals Lunch

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Clinton Kelly's Fried Chicken Reuben

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